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1. Put the potatoes into a roasting tin and add the thyme, 3 tbsp olive oil and seasoning. Turn over with your hands to make sure they are well coated. Put the onions, pears and chops on top, season and add another 2 tbsp oil, then turn them over too, making sure they're well seasoned and coated in fat.
2. Heat the oven to 200C/fan 180C/gas 6, put in the tin and roast for 15 minutes. Turn the chops over, turn the pears cut-side up and sprinkle with a little sugar. Reduce the heat to 190C/fan 170C/gas 5 and roast for another 30-40 minutes.
3. While the chops are roasting, mash the butter and roquefort together. Chill in the freezer (this just cools it more quickly) until it's firm enough to handle, then shape it into a sausage, wrap in clingfilm and leave to firm up in the fridge. When the chops are cooked and the potatoes tender, serve with rounds of roquefort butter all over the top, just as they are melting.

Per serving

903 kcalories, protein 40.7g, carbohydrate 53.5g, fat 59.9 g, saturated fat 23.3g, fibre 6.3g, salt 1.16 g

Latest comments and suggestions

• Pewtersfood

  21 February 2008

  Pewtersfood commented on this recipe

  Heavenly chops

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• Pewtersfood

  23 February 2008

  Pewtersfood rated this recipe

  

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• Anne

  02 March 2008

  Anne rated and commented on this recipe

  

  This made a lovely easy supper dish for a friday night ,I just followed the recipe and set the oven , 40 minutes later supper was ready. really good

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• gemma rose

  17 March 2008

  gemma rose commented on this recipe

  quick easy and tasty!! just about 10 mins until the end of cooking, i threw in a few cloves of garlic. this is my fav dish.

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• gemma rose

  17 March 2008

  gemma rose rated this recipe

  

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• Pam

  23 March 2008

  Pam commented on this recipe

  Lovely supper dish - made it withou chops as a fantastic dish for non meat eaters, who asked for it again.

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• GoodFood

  19 July 2008

  GoodFood commented on this recipe

  Really easy and very filling. I used sage instead of Thyme.

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• crystaltips

  07 November 2008

  crystaltips rated and commented on this recipe

  

  I read this recipe and then the site went down before I could print or record the details. Therefore my version had the roquefort crumbled on top of the chops during the roasting and it worked just fine. of course I also added 2 cloves of garlic at the first stage. it was yummy.

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• Dilley

  16 January 2009

  Dilley commented on this recipe

  What did you all serve with this recipe? Im cooking this the weekend and not sure what goes best.

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• trace37y

  19 February 2009

  trace37y commented on this recipe

  Hello, i made this recipe for my family today and they all loved it. Although for my cheese, i didn't use Roquefort but some extra mature cheddar and cream cheese and some butter, this went down a treat with the family. will definatly make again. thanks guys x

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• sarah

  24 February 2009

  sarah rated and commented on this recipe

  

  Made this last night and it was lovely but I didn't use ripe enough pears so they were a bit firm. Will try recipe again but with peaches next time. Didn't have any Roquefort so used Danish Blue and only used 1 tbspn sugar which was plenty.

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Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

Per serving

903 kcalories, protein 40.7g, carbohydrate 53.5g, fat 59.9 g, saturated fat 23.3g, fibre 6.3g, salt 1.16 g

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